I like how she is very honest about what is fine quality and what is not~ this is very educational for the people who come to our tea gathering! thanks
I drink Puer religiously every day! Can't imagine not. Over the years, I've favored raw over ripe. But either way, I love Puer in almost any shape or form :)
I had no idea how complex tea could be. It makes sense it's been around for so long but it's just something I had never come across before. I'm excited to keep learning about it and maybe try some of these teas
Welcome bro. About a year ago I switched to Tea from Coffee. Loose leaf of course....at first it was a little overwhelming. All the types of teas to the methods (eastern and western) of brewing. Now I'm like a pro when it comes to making and brewing. My favorite so far is "Da Hong Pao" Oolong with Rice milk.
This was a very interesting and instructive video! I didn't know anything about pu-erh, but I do love tea and I've been wanting to learn more about it.
Youree wonderful and very informative. I just realized that you're in San Francisco which I am as well so after my excitement subsided, I wanted to tell you that I am honored to become a new customer of yours. Looking forward to it.
Hi Raj, Pu-erh is a great choice of you enjoy that peaty, earthy flavor. If you like single malts, we think you'll also really enjoy Wuyi Oolongs. These charcoal roasted teas have many of the smoke and dried fruit notes found in Scotland's finest. You can browse our full range of Wuyi Oolongs here: redblossomtea.com/collections/wuyi-oolong
Thank you for that amazing and helpful video! As soon as I saw the Baozi I was immediately send back to the time I was living in China! My company send me to Northern China (Changchun) for a year and I really fell in love with the food. I had Baozi almost every day, my favorites where pork and cabbage, just like the one you made! Since I’m home I made Jaozi, red braised pork, Gong bao ji ding and many styles of vegetables myself, but always was afraid of making the yeast dough and forming it around the filling so it’s even and nothing falls out! Tea eggs where also lovely everytime I had them. My favorite dish with tea eggs was breakfast from a little street food card, unfortunately I don’t know it’s name :( It was a kind of wrap filled with still crisp (but of course not uncooked) grated potatoes, cilantro, different vegetables, tea eggs and optional sausages. Maybe even more ingredients but it’s so long since I had the chance to eat that amazing dish. Oh and also it was a huge portion, for a ridiculous cheap price, something less than a dollar which would be easily 10$ or more in the western world.
Thanks for the great overview! I read and watched a lot about Pu-Erh tea and the local tea culture of Southwestern Yunnan recently and I think that one thing is interesting to mention as well: While maocha is not considered a finished product in modern Chinese tea culture, the tea farming peoples, such as Bulang, Dao, Hani or Lahu, traditionally neither press it into cakes for their own consumption, nor do they ferment it through wet-piling but they use loose leaf raw tea (maocha) to roast it in a pan or pot over open fire and then add water to boil it there. It was pressed into cakes for transportation to other regions and the process of aging and fermentation was a side effect of trade over long periods and distances.
Very cool. I recently figured out that the large amount of coffee that I was drinking was giving me stretch marks. Checking out the varieties of tea now
@charlesperez9976 you'll have to be the Earl of Grey, cause as a common guy, your wallet will be PU ERH. When I drink them and go to the gym, I be Lipton a lot more weights, and be the man. Hopefully I'll marry princess Jasmin, as she'll be a good Matcha for my personality. We can fly off to Ceylon, and drink some Golden Tips while traveling to Darjeeling while having a Mint of a time.
I hear a lot of different stories from different people.. Some say that there is no difference between a compressed tea and loose leaf tea, the only reason why compressed version existed was for easier transportation back in the ancient times and to reduce tea taxes. Then some people say that there is a difference between compressed and loose leaf and that compressed is a higher quality tea and how the oxidation makes a different when the tea is being aged, between compressed and loose leaf.. Also some say that its normal and intentional for the tea leaves to have some tea twigs but some says that having twigs in your tea means that the quality of tea is low and that good quality tea should be all pure tea leaves only.. Also some people say that a lot of tea are being dyed with colour and that it is not natural. How do I tell whether if its dyed or natural, since Pu'erh is usually always dark, I know that some may be black or reddish amber in colour. May you explain? I want to know what is right or wrong. Thanks!
Excellent questions! ⚠️ LONG ANSWER ALERT ⚠️ There is a lot of conflicting information in the tea world, due (unfortunately) to a scarcity of scientific research surrounding many of the niche questions that excite tea enthusiasts. Because of this, the artisanal tea industry still has to rely heavily on anecdotal explanations that have been passed down over the course of its history; there are often multiple stories to explain the same phenomena, hence the conflict of information. 1️⃣ This applies to your question about compression: we are not aware of any reliable studies that test the long-term effects of aging on compressed vs. loose Pu-erh (though there are many stories out there). However, we do notice subtle differences in the flavor between the two styles. These differences are most apparent after many years of aging, but we assume that the reduced surface area (and therefore reduced air contact/oxidation) of compressed tea allows it to age at a slower rate than if stored loose, thereby extending its shelf life and contributing to a more complex flavor. Compression was invented in Yunnan solely to improve the portability/compactness of the tea leaves; its effect on aging was a happy byproduct, a function which became popular much later, promoted originally by collectors in Hong Kong and Taiwan. Compression is unrelated to quality; many very low grade Pu-erhs come in cakes, and many very high grade Pu-erhs come loose. 2️⃣ To answer your second question, the "picking standard" generally denotes quality, so generally speaking a Pu-erh that includes twigs and larger leaves is considered to be of lower grade than one made only from the youngest leaves & leaf buds. With that said, the inclusion of material that is considered to be "lower grade" is sometimes an intentional stylistic choice made by the teamaker, rather than an indication of sloppy harvesting. The best example of this is oolong tea: even the highest grade oolongs (which possess some of the most complex flavors in the tea world) are almost exclusively made from more mature leaves rather than "higher quality" leaf buds, since these larger leaves hold up to the more intense processing required for the oolong style. The point here is that picking standard -- though usually -- does not always indicate quality, at least in terms of flavor/complexity. For that, your taste buds are the ultimate judge. 3️⃣ Many teas are dyed with coloring agents, a problem that is especially prevalent among tea bags (ever wonder why your Thai iced tea is such a beautiful orange hue? Hint: red dye #40). Low-quality Pu-erhs (particularly mass-produced "shou" / "ripe" Pu-erhs) may also be dyed to increase the perception of age or fermentation, or for cosmetic reasons to "improve" the color of the tea. This is why it is important to purchase your tea from vendors you trust -- at Red Blossom, we work with multi-generational farms using traditional crafting methods, and screen all of our teas for pesticide, chemical, and heavy metal content through a Swiss food lab to ensure safety. While many chemicals or contaminants are flavorless and odorless, you should still trust your own senses as part of your evaluation of quality: if the color or taste of a tea seems unnatural or "off", it's likely not a good tea.
I happen to be much less interested in flavors and much, much more interested in optimum effects on mind and mood. Is there some guide to the different effects of various different pu-erh teas, so I can choose what I am looking for, or narrow it down to the ones that are most likely to be right for me?
Just to try it out I've bought a cheap (5€) 50g bag of "certified organic" Pu-erh, if there's such a thing, at local health store. But I think it's just a run of the mill over ripened Hei Cha. It's 50-50 stems (!) and leaves. By the the latters size I believe large leaf Assamica wasn't used. Although it has earthy, woody, damp flavour notes that I read were typical of puerh (and other fermented teas) it tastes a bit nasty and very easily extracts . So I have to use a higher water to tea ratio and use temps around 90-95 °C. Guess I have to go to a proper tea shop to get the real stuff.
I get messed when I drink all types of tea, including Pu'erh, even though it may be "low" in caffeine but I'll be up all night till like 4am..... Even if I drink the tea early in the morning lets say 8am...
Traditional whole leaf teas are meant to be infused multiple times, and a majority of the caffeine is released in the first brew. You can try discarding your first infusion, and start drinking from the second brew of the leaves for a flavorful tea with less caffeine. If that doesn't work, herbal tisanes are always a good caffeine-free option.
Hi Locke - as with all healthful things, it's not a magic bullet. However, all true tea (anything from Camellia sinensis) is packed with antioxidants and metabolism-boosting compounds, and can certainly be a useful component of a weight loss plan.
Hi Miguel! Do you mean an infuser basket like what is in our Glass Infuser Cup: redblossomtea.com/products/glass-infuser-cup or a strainer like this: redblossomtea.com/products/funnel-strainer ? It’s totally fine to brew any tea in a large infuser basket that allows the leaves to expand, but we generally don’t recommend brewing tea in strainers. Chinese-style tea strainers are designed to filter out leaf particles as you pour tea between a teapot / gaiwan and the serving pitcher, and are too small to brew tea (they constrict the tea leaves).
Hi Tia, Any tea, including Pu-erh, can go bad depending on storage conditions. If you see any visible signs of mold, you should not consume it. And of course, trust your own senses: if it doesn’t smell or taste quite right, don’t drink it. That said, when stored properly, Pu-erh can age for many decades.
Like for me, I'm not able to tell much of a difference between a higher quality Pu'erh than a lower quality Pu'erh unless if its something totally crappy, then I'll be able to tell but otherwise I can't really tell. But for TieGuanYin I can taste the difference easier. I find it quite difficult to buy teas by just smelling, just cause it's more deceiving than when you actually taste it. It usually smells better than it taste, especially for TieGuanYin. Like my uncle gifted an expensive Pu'erh but I'm not sure if its actually really nice or if he's been ripped off. Cause it was well over $100 CAD for a cake that was like 350g or something....
The quality of Pu-erh tea is often more difficult to judge & appreciate than the other tea categories. Generally, with Pu-erh you should look for a few key factors: 1️⃣ FLAVOR: The flavor should be enjoyable and natural-tasting. Pu-erh should not taste artificial or improperly fermented. 2️⃣ TEXTURE: While the flavor of Pu-erh is rich, the texture should be clean. Pu-erhs with an unusually thick or oily mouthfeel, or that have a cloudy appearance, are generally low quality and should be avoided (this oily texture may be a sign of improper fermentation, rendering the tea unfit for consumption). 3️⃣ FINISH: While other tea styles are often easier to judge because of their distinct flavors and aromas, quality Pu-erh is all about the finish (aftertaste). In addition to the previous two points, high quality Pu-erh should have a nuanced, lingering, and evolving aftertaste, and this finish should also taste natural and pleasant. If your Pu-erh looses its flavor as soon as you swallow, or has unpleasant and unnatural flavors in the aftertaste, it is an indication of low quality. Over the last two decades, Pu-erh's popularity has exploded around the world, causing prices to soar. It is quite common nowadays to pay well over $100 for a 357g cake (Pu-erh can even reach the millions of dollars per cake for the rarest examples). However, price and quality are only loosely related; as always, it is best to trust your own taste buds.
I would like to try your pu’erh teas but I am a little scared. I bought two different ripe pu’erhs from a reputable source (that I’ve purchased excellent white tea & aromatized jasmine from)…but I can barely drink them. The taste is not the problem, there is a slight funk that I do not love. The dried leaves also smell great to me. But the brewed tea smells straight up repulsive to me. I mean no disrespect but it smells like the spit from someone dipping tobacco & has a somewhat rotten aroma. I really would like to try more pu’erhs but I don’t want the same experience and I don’t know how to weed out options
Tea also contains L-theanine, which minimizes the negative effects of caffeine while preserving the energy boost. It's much cleaner energy than other forms of caffeine. 😊
@@redblossomtea it’s working so good- much better than my last final- I have adhd undiagnosed I need a stimulant - I have lots of experience with Yerba mate and other more crazy high quality mind altering medicines haha and therapeutic substance
Pu-erh and other post-fermented teas are widely consumed in Tibet - in fact, they are considered a staple of the traditional Tibetan diet and a key source of vitamins in a region where vegetable-derived nutrients (given the extreme elevation and arid climate) are scarce. Tibet, however, does not produce these teas. Instead, they are grown and crafted in the lower elevation and more humid climes of the Tibetan border regions (ie. present day Sichuan and Yunnan Provinces, along with many other neighboring provinces and countries). Historically, beginning in the Tang Dynasty, the Tibetan kingdom traded horses for Chinese tea, giving rise to the Tea Horse Road, a trade route often analogized as a “southern Silk Road”. This trade route sparked the invention of compressed tea cakes, which were both more compact/portable and had less surface area (allowing them to preserve longer during the trek from the lowland rainforests of the border regions to the Tibetan Plateau).
Yes, as noted above, tea does grow in many of the border regions of Tibet, including Sichuan and Yunnan Provinces, parts of which encompass the edge of the Tibetan Plateau. However, we are only aware of one tea plantation within the actual present-day borders of Tibet. This is a modern tea farm, and historically tea has not been grown in this part of China due to the extreme elevation and difficulty in cultivating tea plants in this environment. The scarcity of tea in Tibet was the impetus for the formation of the Tea Horse Road (there are many online & published resources to learn more about this if you're interested).
I like how she is very honest about what is fine quality and what is not~ this is very educational for the people who come to our tea gathering! thanks
I love your style of educating the masses on this wonderful plant. Thank you. Thank you for your patience!
Thank you so much! We’re glad you enjoy the channel!
I drink Puer religiously every day! Can't imagine not. Over the years, I've favored raw over ripe. But either way, I love Puer in almost any shape or form :)
you need a puer tree to eat off raw leaves.
I had no idea how complex tea could be. It makes sense it's been around for so long but it's just something I had never come across before. I'm excited to keep learning about it and maybe try some of these teas
Welcome bro. About a year ago I switched to Tea from Coffee. Loose leaf of course....at first it was a little overwhelming. All the types of teas to the methods (eastern and western) of brewing. Now I'm like a pro when it comes to making and brewing.
My favorite so far is "Da Hong Pao" Oolong with Rice milk.
Wow a channel about tea!!
You just made an Englishman very happy!
Hi Jack, glad to hear that! Thanks for watching ☺️🍵
This was a very interesting and instructive video! I didn't know anything about pu-erh, but I do love tea and I've been wanting to learn more about it.
Thanks for watching, Crystal! ☺️
What a gentle kind and modern lady sharing the good culture of tea thank you mme.
Just had one this stormy afternoon and pu erh is a blast! Live it dark and strong steep! Amazing channel!
Thank you!! Happy sipping ☺️🍵
It's been years since i bought tea from Red Blossom and i was so happy to find this!
Loved the anecdote about your grandpa❤, i also like my pu erh dark and heavy
I would love to have some of the tea.
Youree wonderful and very informative. I just realized that you're in San Francisco which I am as well so after my excitement subsided, I wanted to tell you that I am honored to become a new customer of yours. Looking forward to it.
Thank you, we hope you enjoy our teas!
I love this! It's my first time coming across Pu-erh Tea and I find it so interesting, definitely want to learn more. Thank you for sharing
Thanks for watching, Haley! Check out our website and blog to learn more, and feel free to reach out if you ever have questions!
I enjoy Pu Erh because I like the peaty smokey taste. I like single malt whisky for the same reason.
Hi Raj, Pu-erh is a great choice of you enjoy that peaty, earthy flavor. If you like single malts, we think you'll also really enjoy Wuyi Oolongs. These charcoal roasted teas have many of the smoke and dried fruit notes found in Scotland's finest. You can browse our full range of Wuyi Oolongs here: redblossomtea.com/collections/wuyi-oolong
Thank you for that amazing and helpful video!
As soon as I saw the Baozi I was immediately send back to the time I was living in China!
My company send me to Northern China (Changchun) for a year and I really fell in love with the food.
I had Baozi almost every day, my favorites where pork and cabbage, just like the one you made!
Since I’m home I made Jaozi, red braised pork, Gong bao ji ding and many styles of vegetables myself, but always was afraid of making the yeast dough and forming it around the filling so it’s even and nothing falls out!
Tea eggs where also lovely everytime I had them.
My favorite dish with tea eggs was breakfast from a little street food card, unfortunately I don’t know it’s name :(
It was a kind of wrap filled with still crisp (but of course not uncooked) grated potatoes, cilantro, different vegetables, tea eggs and optional sausages.
Maybe even more ingredients but it’s so long since I had the chance to eat that amazing dish.
Oh and also it was a huge portion, for a ridiculous cheap price, something less than a dollar which would be easily 10$ or more in the western world.
Thanks for the great overview! I read and watched a lot about Pu-Erh tea and the local tea culture of Southwestern Yunnan recently and I think that one thing is interesting to mention as well:
While maocha is not considered a finished product in modern Chinese tea culture, the tea farming peoples, such as Bulang, Dao, Hani or Lahu, traditionally neither press it into cakes for their own consumption, nor do they ferment it through wet-piling but they use loose leaf raw tea (maocha) to roast it in a pan or pot over open fire and then add water to boil it there. It was pressed into cakes for transportation to other regions and the process of aging and fermentation was a side effect of trade over long periods and distances.
Thank you for watching! Yes, that is true - maocha is the oldest style of pu-erh and the format traditionally consumed at origin.
Thank you so much! I have just recently tried this tea but it was the US style and unaged. Looking forward to trying yours. Thank you for the info!
Our pleasure! Thank you for watching :)
I felt like i was in a lovely cool tea class. My friend sent me pu'er tea and wanted to know what about it ! Learned a lot thank you !
Thanks for watching! Let us know if you ever have questions. ☺️
Very cool. I recently figured out that the large amount of coffee that I was drinking was giving me stretch marks. Checking out the varieties of tea now
Let us know if we can answer any questions as you explore! ☺️
When I lived in San Franciso, Clement and 6th Ave, I was introduced to Pu-Erh. After that, I was hooked on the taste and smell.
I Just made a Big order Cant wait to try these Teas.....!!!!! Her Video reviews are so good i had to buy them...!
I got gifted tuocha by a Chinese client, nice to learn the name. With Jasmin flowers mixed in.
Today I've tried pu erh for the first time and it's so tasty!! It's so full in flavour!!! Super recommend it!
We’re glad you liked it!!
Wow! thank you!
Great video and lovely presentation. Thank you :)
Thank you for watching! ☺️🍵
Truly appreciate your demo. Comprehensive and broad. Thank you!
From Singapore.
Thank you so much, we’re glad you enjoyed ☺️🍵
This was a very sweet video. Watched while drinking pu-erh
Thank you Greta! We’re so happy you enjoyed ☺️
I am doing the same thing right now, hehehe.
Really enjoyed your video. Appreciate your sharing of knowledge. And the way you explained it. 5 star.
Thank you for watching! ☺️
I would love to know the proper method of separating portions of tea from the pu-er cakes for brewing.
Thank you for the suggestion! We’ll add that to the list.
Hi Roy, did you get a chance to view our latest video on how to break a pu-erh cake? Available here: ua-cam.com/video/OO366wKDs8E/v-deo.html
Very helpful video, I learned so much. Great presentation.
Thank you JT!
SOme of these teas are very expensive... .. they tend to make your wallet a little PU ERH.
🥁😂
Ha! You are ✅!!!!
😂😂😂😂😂
@charlesperez9976 you'll have to be the Earl of Grey, cause as a common guy, your wallet will be PU ERH. When I drink them and go to the gym, I be Lipton a lot more weights, and be the man. Hopefully I'll marry princess Jasmin, as she'll be a good Matcha for my personality. We can fly off to Ceylon, and drink some Golden Tips while traveling to Darjeeling while having a Mint of a time.
HAHA.Thats a good one😆
I drink pu-erh tea all the time, but tastes a little bitter. I add a squeezed lime to my pu-erh tea to make it taste better.
Fabulous! Thank you!!!
This could be boring left in the hands of a lesser instructor. Good job and thank you. I learned quite a bit.
Thank you - happy sipping! ☺️🍵
This is a great video! Love the video!
Thank you for watching!
Very nice video, I sat here sipping YunNan Puer tea as I watched. This is my first Puer tea. Thank you so much again....
Thank you for watching, we’re glad the video was helpful :)
Thank you🙏
I hear a lot of different stories from different people.. Some say that there is no difference between a compressed tea and loose leaf tea, the only reason why compressed version existed was for easier transportation back in the ancient times and to reduce tea taxes. Then some people say that there is a difference between compressed and loose leaf and that compressed is a higher quality tea and how the oxidation makes a different when the tea is being aged, between compressed and loose leaf.. Also some say that its normal and intentional for the tea leaves to have some tea twigs but some says that having twigs in your tea means that the quality of tea is low and that good quality tea should be all pure tea leaves only.. Also some people say that a lot of tea are being dyed with colour and that it is not natural. How do I tell whether if its dyed or natural, since Pu'erh is usually always dark, I know that some may be black or reddish amber in colour. May you explain? I want to know what is right or wrong. Thanks!
Excellent questions! ⚠️ LONG ANSWER ALERT ⚠️ There is a lot of conflicting information in the tea world, due (unfortunately) to a scarcity of scientific research surrounding many of the niche questions that excite tea enthusiasts. Because of this, the artisanal tea industry still has to rely heavily on anecdotal explanations that have been passed down over the course of its history; there are often multiple stories to explain the same phenomena, hence the conflict of information.
1️⃣ This applies to your question about compression: we are not aware of any reliable studies that test the long-term effects of aging on compressed vs. loose Pu-erh (though there are many stories out there). However, we do notice subtle differences in the flavor between the two styles. These differences are most apparent after many years of aging, but we assume that the reduced surface area (and therefore reduced air contact/oxidation) of compressed tea allows it to age at a slower rate than if stored loose, thereby extending its shelf life and contributing to a more complex flavor. Compression was invented in Yunnan solely to improve the portability/compactness of the tea leaves; its effect on aging was a happy byproduct, a function which became popular much later, promoted originally by collectors in Hong Kong and Taiwan. Compression is unrelated to quality; many very low grade Pu-erhs come in cakes, and many very high grade Pu-erhs come loose.
2️⃣ To answer your second question, the "picking standard" generally denotes quality, so generally speaking a Pu-erh that includes twigs and larger leaves is considered to be of lower grade than one made only from the youngest leaves & leaf buds. With that said, the inclusion of material that is considered to be "lower grade" is sometimes an intentional stylistic choice made by the teamaker, rather than an indication of sloppy harvesting. The best example of this is oolong tea: even the highest grade oolongs (which possess some of the most complex flavors in the tea world) are almost exclusively made from more mature leaves rather than "higher quality" leaf buds, since these larger leaves hold up to the more intense processing required for the oolong style. The point here is that picking standard -- though usually -- does not always indicate quality, at least in terms of flavor/complexity. For that, your taste buds are the ultimate judge.
3️⃣ Many teas are dyed with coloring agents, a problem that is especially prevalent among tea bags (ever wonder why your Thai iced tea is such a beautiful orange hue? Hint: red dye #40). Low-quality Pu-erhs (particularly mass-produced "shou" / "ripe" Pu-erhs) may also be dyed to increase the perception of age or fermentation, or for cosmetic reasons to "improve" the color of the tea. This is why it is important to purchase your tea from vendors you trust -- at Red Blossom, we work with multi-generational farms using traditional crafting methods, and screen all of our teas for pesticide, chemical, and heavy metal content through a Swiss food lab to ensure safety. While many chemicals or contaminants are flavorless and odorless, you should still trust your own senses as part of your evaluation of quality: if the color or taste of a tea seems unnatural or "off", it's likely not a good tea.
@@redblossomtea Thank you for your detailed explanation!! Does Red Blossom deliver to Canada ~ Vancouver?
Our pleasure - yep, we deliver to Canada 🇨🇦
Great intro! Just bought pu'er in Hong Kong.
Thank you!
I really enjoyed this video. Very interesting and loved the way you explained it.
Thank you, Astrid ☺️🍵
I happen to be much less interested in flavors and much, much more interested in optimum effects on mind and mood. Is there some guide to the different effects of various different pu-erh teas, so I can choose what I am looking for, or narrow it down to the ones that are most likely to be right for me?
Very helpful.
Just to try it out I've bought a cheap (5€) 50g bag of "certified organic" Pu-erh, if there's such a thing, at local health store.
But I think it's just a run of the mill over ripened Hei Cha. It's 50-50 stems (!) and leaves. By the the latters size I believe large leaf Assamica wasn't used.
Although it has earthy, woody, damp flavour notes that I read were typical of puerh (and other fermented teas) it tastes a bit nasty and very easily extracts . So I have to use a higher water to tea ratio and use temps around 90-95 °C.
Guess I have to go to a proper tea shop to get the real stuff.
A proper tea shop is always the best bet 😉
@@redblossomtea 😁😉
Very, very interesting 😊
Thanks for watching - we're glad you enjoyed!
Need more people so spread this video more
I get messed when I drink all types of tea, including Pu'erh, even though it may be "low" in caffeine but I'll be up all night till like 4am..... Even if I drink the tea early in the morning lets say 8am...
Traditional whole leaf teas are meant to be infused multiple times, and a majority of the caffeine is released in the first brew. You can try discarding your first infusion, and start drinking from the second brew of the leaves for a flavorful tea with less caffeine. If that doesn't work, herbal tisanes are always a good caffeine-free option.
Amazing video
Thank you, Lex! We appreciate you watching :)
Saludos desde Tea Institute Latinoamérica!!🍵😊🍵
Hola! 😁🍵
Hi how long is the pu erh tea can be kept ? Does have expiry date ?
As long as it is stored carefully, pu-erh does not really expire. Some of the rarest pu-erhs are more than a century old.
thank you
Thanks for watching 😊
Can it really be good for losing weight?
Hi Locke - as with all healthful things, it's not a magic bullet. However, all true tea (anything from Camellia sinensis) is packed with antioxidants and metabolism-boosting compounds, and can certainly be a useful component of a weight loss plan.
@@redblossomtea, that's nice. Thank you.
I got here from a manga called Duchess' 50 tea recipes
Is it ok to brew puerhs in tea strainers?
Hi Miguel! Do you mean an infuser basket like what is in our Glass Infuser Cup: redblossomtea.com/products/glass-infuser-cup
or a strainer like this: redblossomtea.com/products/funnel-strainer
?
It’s totally fine to brew any tea in a large infuser basket that allows the leaves to expand, but we generally don’t recommend brewing tea in strainers. Chinese-style tea strainers are designed to filter out leaf particles as you pour tea between a teapot / gaiwan and the serving pitcher, and are too small to brew tea (they constrict the tea leaves).
Do the pu erh tea cakes go bad? I have some unwrapped ones from about ten years ago and now I want to drink them!
Hi Tia,
Any tea, including Pu-erh, can go bad depending on storage conditions. If you see any visible signs of mold, you should not consume it. And of course, trust your own senses: if it doesn’t smell or taste quite right, don’t drink it. That said, when stored properly, Pu-erh can age for many decades.
@@redblossomtea Thanks for the advice!!
Our pleasure ☺️
How was she able to sip that hot tea did anyone notice that
Like for me, I'm not able to tell much of a difference between a higher quality Pu'erh than a lower quality Pu'erh unless if its something totally crappy, then I'll be able to tell but otherwise I can't really tell. But for TieGuanYin I can taste the difference easier. I find it quite difficult to buy teas by just smelling, just cause it's more deceiving than when you actually taste it. It usually smells better than it taste, especially for TieGuanYin. Like my uncle gifted an expensive Pu'erh but I'm not sure if its actually really nice or if he's been ripped off. Cause it was well over $100 CAD for a cake that was like 350g or something....
The quality of Pu-erh tea is often more difficult to judge & appreciate than the other tea categories. Generally, with Pu-erh you should look for a few key factors:
1️⃣ FLAVOR: The flavor should be enjoyable and natural-tasting. Pu-erh should not taste artificial or improperly fermented.
2️⃣ TEXTURE: While the flavor of Pu-erh is rich, the texture should be clean. Pu-erhs with an unusually thick or oily mouthfeel, or that have a cloudy appearance, are generally low quality and should be avoided (this oily texture may be a sign of improper fermentation, rendering the tea unfit for consumption).
3️⃣ FINISH: While other tea styles are often easier to judge because of their distinct flavors and aromas, quality Pu-erh is all about the finish (aftertaste). In addition to the previous two points, high quality Pu-erh should have a nuanced, lingering, and evolving aftertaste, and this finish should also taste natural and pleasant. If your Pu-erh looses its flavor as soon as you swallow, or has unpleasant and unnatural flavors in the aftertaste, it is an indication of low quality.
Over the last two decades, Pu-erh's popularity has exploded around the world, causing prices to soar. It is quite common nowadays to pay well over $100 for a 357g cake (Pu-erh can even reach the millions of dollars per cake for the rarest examples). However, price and quality are only loosely related; as always, it is best to trust your own taste buds.
Wow
I would like to try your pu’erh teas but I am a little scared. I bought two different ripe pu’erhs from a reputable source (that I’ve purchased excellent white tea & aromatized jasmine from)…but I can barely drink them.
The taste is not the problem, there is a slight funk that I do not love. The dried leaves also smell great to me. But the brewed tea smells straight up repulsive to me. I mean no disrespect but it smells like the spit from someone dipping tobacco & has a somewhat rotten aroma.
I really would like to try more pu’erhs but I don’t want the same experience and I don’t know how to weed out options
Tibetan tea
Yep, Pu-erh tea is a staple of the traditional Tibetan diet.
Nepo sent me here.
中国人真不喝毛茶（散叶生普洱茶）吗？我想云南人是 中国人。。。
Ian Nepomniatchi sent me here
I don’t normally drink caffeine but I have final exam
Tea also contains L-theanine, which minimizes the negative effects of caffeine while preserving the energy boost. It's much cleaner energy than other forms of caffeine. 😊
@@redblossomtea it’s working so good- much better than my last final- I have adhd undiagnosed I need a stimulant - I have lots of experience with Yerba mate and other more crazy high quality mind altering medicines haha and therapeutic substance
We're glad the tea helps．☺️🍵 Let us know if you ever have questions.
I wasn't ready for that gross sip. I'm out.
😂👋 (Although, before you leave, this might help: ua-cam.com/video/POk_jmH9QC0/v-deo.html)
Puerh is Tibetan not Chinese
Pu-erh and other post-fermented teas are widely consumed in Tibet - in fact, they are considered a staple of the traditional Tibetan diet and a key source of vitamins in a region where vegetable-derived nutrients (given the extreme elevation and arid climate) are scarce.
Tibet, however, does not produce these teas. Instead, they are grown and crafted in the lower elevation and more humid climes of the Tibetan border regions (ie. present day Sichuan and Yunnan Provinces, along with many other neighboring provinces and countries). Historically, beginning in the Tang Dynasty, the Tibetan kingdom traded horses for Chinese tea, giving rise to the Tea Horse Road, a trade route often analogized as a “southern Silk Road”. This trade route sparked the invention of compressed tea cakes, which were both more compact/portable and had less surface area (allowing them to preserve longer during the trek from the lowland rainforests of the border regions to the Tibetan Plateau).
Tea grown in the tibetan plateau😂
Yes, as noted above, tea does grow in many of the border regions of Tibet, including Sichuan and Yunnan Provinces, parts of which encompass the edge of the Tibetan Plateau. However, we are only aware of one tea plantation within the actual present-day borders of Tibet. This is a modern tea farm, and historically tea has not been grown in this part of China due to the extreme elevation and difficulty in cultivating tea plants in this environment. The scarcity of tea in Tibet was the impetus for the formation of the Tea Horse Road (there are many online & published resources to learn more about this if you're interested).